There are a few reasons why I look forward to blustery, cold weather coming to Northwest Pennsylvania. My two favorites are sipping hot tea while curled up with a good book (as opposed to sipping iced tea while curled up with a good book in the summer) and making and eating soup.
Over the years, I’ve tried — and we’ve enjoyed — so many soup recipes that I no longer buy canned soup. Canned soup can be convenient, but most of the soups I make are so simple, and they taste about a million times better than anything those soup makers can make, so why buy it?
This easy and awesome taco soup recipe came from my friend, Margot, who made it for a campus event. It was by far the best soup there, and she was kind enough to share the super easy and super delicious recipe.
- Two pounds of ground beef
- One medium onion diced
- Two 4-ounce can of chopped green chilies
- two cans Rotel tomatoes with green chilies
- two 15-ounce cans of kidney beans
- one 24-ounce can of Bush’s Black Bean Fiesta Grillin’ Beans
- one small can of corn
- one package of taco seasoning
- one package of dry ranch-style salad dressing mix
- one cup of water
Cook the beef and onions until the beef is brown and the onions are tender. Then add all of the other ingredients. Cook for about 10 minutes to allow all of the flavors to get comfortable with each other.
If you’d like, serve with some grated cheddar cheese, green onions, sour cream and crushed tortilla chips on top.
If you try this and add anything else funky on top, let me know.